Classic Cobb Salad
The American classic in neat rows: chicken, bacon, egg, avocado, tomato and blue cheese over crisp romaine with a red wine vinaigrette.
Nutrition per serving
1 main-course salad- Net carbs
- 3.9g
- Calories
- 583kcal
- Protein
- 44g
- Fat
- 42g
- Total carbs
- 8.5 g
- Fiber
- 4.6 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Shrimp Cobb: Seared shrimp in place of the chicken — quicker to cook and a little lighter.
- Pat the shrimp dry, season with some of the salt and pepper and sear in the oil over medium-high heat for 1–2 minutes per side, until pink and just opaque. Leave them whole or halve them lengthwise.
Dairy-free: No blue cheese — a second avocado brings back the creaminess, and the red wine vinaigrette is already dairy-free.
- Leave out the blue cheese and arrange a second row of diced avocado. Toss the avocado with a spoonful of the vinaigrette so it stays green.
- Salad
- Red wine vinaigrette
- Nice to have (optional)
- Salad
- Red wine vinaigrette
- Nice to have (optional)
- Salad
-
2 oz blue cheeseleave out - Red wine vinaigrette
- Also add
- Nice to have (optional)
Estimated cost $13.19 for 4 servings ($3.30 each) · how we estimate
Instructions
-
Hard-boil the eggs: lower them into boiling water, cook 11 minutes, then chill in ice water for 5 minutes before peeling and chopping.
-
Pound the chicken to an even ¾-inch (2 cm) thickness, season with some of the salt and pepper and rub with 1 tbsp oil. Cook in a skillet or grill pan over medium-high heat for 5–7 minutes per side until it reaches 165°F (74°C). Rest 5 minutes, then dice.
-
Cook the bacon until crisp in a skillet, or on a sheet pan at 400°F (200°C) for 15–20 minutes. Drain and crumble.
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Whisk the olive oil, vinegar, mustard, garlic and the remaining salt and pepper until emulsified.
-
Spread the romaine on a large platter or in four shallow bowls. Arrange the chicken, eggs, bacon, avocado, tomatoes and blue cheese in neat rows on top and scatter with chives.
-
Drizzle with the vinaigrette at the table, or toss everything together just before eating.
Tips for success
-
Dice the avocado last and toss it with a squeeze of lemon so it doesn't brown while you assemble. - Prefer a creamy dressing? Swap the vinaigrette for chunky blue cheese dressing or homemade ranch.
- Rotisserie chicken is a fine shortcut; you'll need about 3 cups diced.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold
Prep tip: Pack the salads without the avocado and dressing; keep the vinaigrette in a small jar and dice the avocado just before eating.
Best assembled fresh. The cooked components keep 3–4 days refrigerated in separate containers; add the avocado and dressing just before serving.
Variations
2 variations, each with its own ingredients and macrosShrimp Cobb
ProteinSeared shrimp in place of the chicken — quicker to cook and a little lighter.
- boneless, skinless chicken breasts → large shrimp
3.9 g net · 543 kcal · 41 g protein · 39 g fat · ≈$4.75 per serving (same net carbs as the original)
Dairy-free
DietNo blue cheese — a second avocado brings back the creaminess, and the red wine vinaigrette is already dairy-free.
- + 1 medium extra avocado
- no blue cheese
4.3 g net · 593 kcal · 41 g protein · 43 g fat · ≈$3.10 per serving (+0.4 g net carbs vs the original)
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